These Caramel Puddings are really smooth, with a creamy, velvety and silky texture. They have a rich strong caramel taste and are just like thick custard! This recipe is similar to butterscotch pudding.
Caramel Puddings are not only easy to make at home, but they are also surprisingly delicious too. You can enjoy it on its own like my recipe or with some cookies, fruit, nuts or whipped cream. This recipe is similar to butterscotch pudding.
These Caramel Puddings are perfect for any occasion or just as a dessert to finish a nice meal. You can make them ahead of time and keep them refrigerated.
Making this Caramel Pudding gave me a lot of egg whites so I decided to make a Cloud Cake with unused egg whites. Sure you will love these recipes and your family too!
Here is a simple recipe instruction for you to try at home that includes a video tutorial. You can make these Caramel Puddings that are rich, creamy and full of caramel flavour.
Why You’ll Love This Caramel Puddings Recipe
Nothing beats homemade rich, creamy and silky Caramel Pudding all year round!
There are so many reasons to love this amazing Caramel Pudding recipe:
- Uses Simple Ingredients: All the ingredients are basic pantry or fridge staples.
- Quick, Simple and Easy to Make: In a few simple steps, you will have the pudding done.
- Soft, Smooth and Creamy: The custard gives a soft, smooth and creamy texture.
- Incredible Flavour: It tastes rich strong caramel better than pudding from the shop.
- No-Bake. Doesn’t require any baking.
- Make in Advance: Make the pudding 1 or 2 days ahead of time. Keep it in the fridge until ready to serve and eat.
- Perfect Dessert or Treat: For all year round, in an individual bowl.
- Suitable for Any Occasion: Holidays, brunch, lunch, dinner, etc.
4 Cups of Caramel Puddings to Delight Anyone
INGREDIENTS
- 750 ml milk
- 135 g sugar
- 9 egg yolks
- 2 teaspoon vanilla extract
- 2 tablespoon cornstarch
- 20 ml milk
- 1 tablespoon cinnamon powder
INSTRUCTIONS
- Pour the milk into a saucepan.
- Cook the milk over medium heat until boiling.Place the s
- ugar in a pan and melt.
- Remove the milk from heat, and slowly pour the hot milk into the melted sugar, while stirring with a spatula until everything is dissolved.
- Turn off the heat and let it cool down.
- Place the egg yolks in a big bowl, add vanilla extract, and beat with a whisk.
- Pour the milk into the bowl with the yolks and vanilla and mix well to combine.
- In a small bowl, place the cornstarch, add a little milk, and mix well until the cornstarch dissolves completely.
- Pour the milk and cornstarch mixture into the bowl with the yolks, vanilla, caramel, and milk, and mix well to combine.
- Pour the mixture into a pan and cook over low heat, stir constantly with a whisk, so the mixture does not stick to the bottom of the pan.
- Continue cooking for about 10 minutes or until the mixture thickens.
- Pour the mixture into 4 dessert glasses and let them cool down.
- Sprinkle with cinnamon powder and place in the fridge for 4 hours.
- Serve them chilled.
WATCH VIDEO
